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Figs with pork loin, pomegranate and pistachios


  • 450g pork loin, cut in 2

  • Butter to fry

  • Pinch dried cumin

  • Salt and pepper

  • 6 – 8 figs, quartered

  • 50g soft dark sugar

  • 125ml balsamic

  • Seeds of half a pomegranate

  • 100g shelled pistachios

  • zest half an orange


  • 1.

    Season the pork. Now season it in the hot butter and cumin. Cook at 200c for about 12 minutes each.

  • 2.

    Melt the sugar in a heavy bottomed saucepan until it begins to caramelise. Add the balsamic to form a syrup, take off the heat and add the figs, pomegranate, orange and nuts, coat it all well.

  • 3.

    Serve the pork sliced onto watercress with the fig mixture all over.

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